Study On The Technic And The N₂ Package Of The Fresh-Cut Kiwifruit

The objective of this paper was to screen out the compounds which fitting to clean the fresh-cut kiwifruit and protect its color from fading, and further studied the effects of packaging with N2 to the quality, respiration intensity, ethylene release, hydrolyzed enzyme and protective enzyme of the fresh-cut kiwifruit in the process of cold storage. The result shows that:(1) the inhibition effect of 0.1% sodium hypochlorite solution to fresh-cut kiwifruit piece is the most significant.(2) The compound, which including 2.5% calcium chloride anhydrous, 1.0% citric acid, 0.1%L-Cys and 0.5%EDTA-Na, has the best color-protective effect.(3) The fresh effect of 20cm×28cm,0.02mm PE bag to 300±10g fresh-cut kiwifruit is better than 25 cm×33 cm bag.(4) Packaging with N2 reduces the rotting rate, inhibits the decrease of fruit rigidity and degrading of Vc, rise of the content of soluble substance. However, this treatment has no significant impact to the content of the acid which is able to titrate.(5) In the process of cold storage, the respiration intensity and ethylene release of the fresh-cut kiwifruit were inhibited significantly by packaging with N2, at the same time, the maximal values of respiration and ethylene release lagged apparently. Consequently, fruit senescence was delayed and the shelf life of the fresh-cut kiwifruit was prolonged.(6) The activities of SOD and POD of the fresh-cut kiwifruit were enhanced by Packaging with N2, while the content of MDA was reduced and the activity of LOX was inhibited.